Since there were so many changes needed to the Homemade Oreo Cookie recipe, I just deleted the original recipe and I’m re-posting. No need to get anyone confused…I surely was! This is the correct recipe and all of the ingredients are correct and accounted for in this one. I made them last night and they turned out perfectly.
Once again, you can substitute the Black Cocoa Powder (aka Black Onyx Cocoa Powder) for the regular cocoa powder. It will make for a more bitter and more authentic Oreo cookie taste. Hasty Torres informed me that they made Oreos with the black cocoa powder. Please keep in mind that these are not really Oreos, they just resemble them in looks and taste combination. These are much better than Oreos and don’t have all of the preservatives and corn syrup. You may order Black Cocoa Powder throughout the United States, albeit from a limited selection of stores. It seems impossible to locate in the UK, limited places in France have it, but it is available in Spain I am told. In the United States, you may order it from the Savory Spice Shop and King Arthur Flour. King Arthur Flour will ship internationally, but they are frequently out of Black Cocoa Powder. Don’t get discouraged though! They always get it back in stock.
Again, under-cooking these cookies make them more like Whoppie Pies and cooking until crisp makes them more like Oreos. Enjoy!
Homemade Oreo Cookies
For the Cookie:
125g ( 4 oz / 1/2 cup), unsalted butter
1/3 cup (40 g / 1 1/4 oz) powdered sugar
2/3 cup (85 g / 3oz) plain flour ( all purpose flour)
1/2 cup (60g / 2 oz ) self raising flour
2 tablespoons unsweetened cocoa powder (may use Black Cocoa Powder)
For “Garnish” (Optional):
2/3 cup chocolate sprinkles
2 teaspoon powdered sugar to dust
For the Vanilla Cream:
75g (2 1/2 oz/ 1/3 cup) unsalted butter
2/3 cup(85 g/ 3 oz) powdered sugar
1 teaspoon vanilla extract
For the Cookies:
Preheat the oven to 180 C (350F/Gas 4) Line a 32 x 28 cm( 13×11 inch) baking tray with baking paper. Beat the butter and sugar in a small mixing bowl until light creamy. Using metal spoon, fold in the sifted flours and cocoa and mix to a soft dough. Roll 2 tsp of dough into balls,using the base of a glass,press into 4 cm ( 1 1/2 inch) rounds. Place on the prepared tray. Bake for 10 minutes. Transfer biscuits to a wire rack to cool completely before decorating.
For the Vanilla Cream:
To make vanilla cream,using electric beaters,beat butter and sugar until light and creamy. Add vanilla essence and beat until well combined.
To assemble the biscuits, spread one biscuit with vanilla cream and place another on top to sandwich together. Using a flat- bladed knife,spread vanilla cream around join.
Optional: Place chocolate sprinkles on a plate and roll each biscuit on the side to coat the join.Dust the icing sugar
Spread the bottom of one biscuit with the vanilla cream and press together.
Roll the assembled biscuit in chocolate sprinkles making sure the join is well covered.
Storage: Store for up to 2 days in an airtight container.